You are correct in your thinking to a large extent. For instance, the UBC is adopted by jurisdictions. It's easier than coming up with your own building code, just adopt the one that is recognized as the standard. Localities can add to the code if they wish. I suppose they could eliminate or override some of it as well. Yes, probably federal oversight is limited to federal property and federally controlled facilities such as interstate transportation.

I'm done with this. I don't mean to intrude. You ask specific questions and I talk about ramifications. Frankly, it's your dog so I have nothing to gain by telling you about my experience. All I can say is good luck with your project and I hope your vision for this enterprise is fully rewarded with success.

Now if you will excuse me....

It is interesting to hear war stories though. Gives me an idea of what to expect.

My suggestion is to get your approved plans and go from there. There may be a lot more "gottchas" then you think especially in the food prep areas or kitchen. Stainless or tile is what I remember from my experiences. For example, your electrician should be able to get you pass inspection with the install of exit sign and power back up lights and such. They are typical codes and don't always expect the architect to have it on the plans. Many are sleeping on the job while drawing. If not approved plans, at least get together with all the subs and walk the job and see what to expect from them. Its risky without approved plans and those pricing can go up quick between he said, she said and the actual work according to plans and specs. I don't know how big or extensive this restaurant is, so is your architect experienced with restaurants? Most should be able to handle a small restaurant but anymore more then that, they aren't the same. It is similar to having a real estate lawyer defend a murder case. Good luck and let us know how it goes. If there's anything else, ask. Some of us will have an answer or at least talk about it.

Yes, I will take the plans and menu to the Health Dept for approval then to the city for their approval (that's how it is done here) and get permits before any work. I've told my electrician and plumber they probably won't be working on it until January, maybe.

My architect is not a restaurant specialist, so I'm not relying on him for the kitchen details. His main role has been to meet with the various city bureaus to figure out what they are likely to require (egresses, fire sprinklers, ADA, etc), to draw up the plans, and then to step in if they try to require more than the codes and his early assistance meetings say they should.

I may hire a commercial kitchen designer from the local restaurant supply stores, but I think that for a simple coffee shop I may be able to get things figured out with a visit to the Health Dept. I don't trust the K.D. not to overspecify in order to get equipment sales. Of course he'd like to get commission on a full grease hood and MUA and gas ovens and burners, but I do not think a menu of bought-in pastries and sandwiches/salads should require it based on code and looking at similar shops. We'll see.

I actually may want to install all that stuff later - but only when/if the business merits it and when I can 100% bonus depreciate it.

This is why I'm doing the demo now - I can't really do anything else, and the more I know what is behind walls/floors/etc the fewer surprises (hopefully).

I was thinking the same. Another great option that may speed things along is a cordless drill with a nice long drill bit!

For a coffee shop, Your daughter will know best on her needs based on her experience and not the commercial kitchen designer. Have her work with the architect on that, create a simple plan to get it passed plan check so construction can get underway. But do plan on running gas or electrical or later as needed for the future stoves ovens and such equip. Most can be surface mounted and its relatively cheap to do.

I think grease traps are requirement for any commercial kitchen here. Don't quot me, but even for coffee shops. Find out because that can set you back a couple thousand or more depending on code requirement.

I think definitely for the coffee bar, because milk = fat. For kitchen, I’m assuming one there too; my plumber says if the menu being reviewed is limited enough, then not necessarily.

Then again, by code here you clearly, explicitly, do not have to have a three compartment sink if you have a dishwasher, but the city makes you have one anyway. By code here you clearly, explicitly, can use a shared domestic + sprinkler water supply, but the fire marshal simply refuses to approve a fire sprinkler system without a new 1.5” water supply dedicated to just the sprinkler. They think they get to make up rules.